Ingredients

• 100 phyllo tartlett shells
• 1 side smoked salmon, minced
• 1 small red onion, chopped fine
• 1 bunch chives, chopped very fine
• 1 cup capers, rough chopped
• 2 cups aioli
• 1 jar domestic osetra caviar
• 2 cups plain yogurt, drained
• 2 Tbs. fresh dill, chopped fine
• fresh juice from 2 lemons
• salt and pepper to taste
• dill to garnish

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Instructions

1. Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
2. Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
3. In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig.